Miel Restaurant

About Miel Restaurant

Chef Jimmy Phillips believes that a dish should touch all five senses. Jimmy's life long passion has been cooking, believing that it is the truest form of art since it actually sustains life. He uses local farm and artisan products for their flavor but also appreciates this approach because it allows the food to provide more nutrients because they are consumed closer to picking time. Most products used are organically and biodynamically farmed. Jimmy's seafood is flown in from around the globe using individual fisherman and fish mongers that he and Seema have used for years. Miel Restaurant cooks only in copper and stainless steel pots, avoiding aluminum when at all possible. The water is filtered and only fully biodegradable and recyclable packaging is used for takeout containers. Miel Restaurant prides itself on its recycling program and composting back into our farm.